Assessment of gustatory function by means of tasting tablets

Objective: To develop a simple test for the screening of gustatory function in clinical settings. Study Design: We tested 101 healthy volunteers (44 m ale and 57 female volunteers; mean age, 47 y) with the following gustatory test: the substances sucrose (sweet), citric acid (sour), sodium chloride ( salty), and caffeine (bitter) were presented as tablets (diameter 4 mm) sim ilar to common sweetener tablets. For quantitative assessment of whole-mout h gustatory function we used six different dosages with dilutions of each t astant in 50% steps. The highest dosage could be easily detected (sucrose, 30 mg; citric acid, 3 mg; sodium chloride, 2 mg; caffeine, 2 mg), and the l owest concentration was within threshold range. Methods: Twenty-eight table ts (six different dosages of the four basic tastes plus four tasteless tabl ets) were tried in a randomized order. The entire test required 15 to 20 mi nutes. To evaluate the within-subject test-retest reliability, sessions wer e repeated after 1 week. Results were compared with those obtained by means of a conventional three-drop, forced-choice procedure using the method of ascending limits. Results: Results of the new gustatory test were significa ntly correlated with those obtained using the three-drop, forced-choice pro cedure (correlation coefficient [r] = 0.66, P < .001). In general, women pe rformed better than men. Furthermore, younger subjects exhibited a signific antly higher gustatory sensitivity in both tests compared with older subjec ts. Conclusions: This quantitative test of whole mouth gustatory function i s easy to use, can be self-administered, requires Little time, and has a lo ng shelf-life. It appears to be suited for routine clinical assessment of g ustatory function.